The phrase “whiskey cocktail” usually elicits images of something dark, boozy, and strong. Though I love a spirit-forward brown-liquor cocktail, there is a vast world of airy, bright, and light drinks suitable for any palate. The ruler of them all? The Whiskey Sour.

Born on the decks of ships crossing between Britain and North America, much out of necessity and sheer limitation of ingredients, the Whiskey Sour cocktail has been in the glasses of sailors and non-seafarers alike for centuries. Equipped with barrels of whiskey or rum, limes and lemons to combat scurvy, and sometimes a little sweetener from either honey or sugar from the Caribbean, sailors were known to combine these ingredients for a more palatable way to zhuzh up the less-than-stellar naval or company issued liquor rations, while also staving off the nasty symptoms of Vitamin C deficiency. This proto-sour was dubbed Grog, a drink you’ve undoubtedly heard discussed in sundry pirate films.

The first published Sour recipe came in 1862 from Jerry Thomas, the pioneering bartender and writer dubbed the “First Mixologist” in his seminal The Bartender’s Guide; it is likely the cocktail had been drunk for ages prior. The first printed mention of a Whiskey Sour, in particular, comes from Wisconsin of all places, in the Waukesha Plain Dealer, which details a Methodist stealing a swig from his cousin’s glass and ordering another for himself. So even back then, random musings from any old person were published.

The foundation of a sour is simple: spirit, sweet, and citrus. It is a delightful quaff that delivers a little punch from the booze, a little sweetness from sugar, and a heavy dose of zest from citrus. Made well, it’s a perfectly balanced cocktail that birthed some of the most popular modern-day drinks like the Margarita and Pisco Sour. It’s also a drink with a simple formulation that is the perfect base for flavor creativity.

CLASSIC WHISKEY SOUR COCKTAIL RECIPE

WHISKEY SOUR INGREDIENTS

• 2 oz whiskey (Bourbon, Rye, Scotch – you choose!)
• 1 oz fresh squeezed lemon juice
• 3/4 oz rich simple syrup*
• Optional: 1 egg white

WHISKEY SOUR PREPARATION

Combine ingredients in a cocktail shaker. Add ice and shake well—strain into a rocks glass with ice OR Nic and Nora glass. If using an egg white, dot the top with Angostura bitters for garnish.

*My Rich Simple Syrup recipe is in my Ultimate Guide to the Old Fashioned. It is very easy: 2 parts sugar to 1 part water. Boil the water, dissolve the sugar in it, and allow it to cool.

But perhaps you’ve mastered and enjoyed the basic Whiskey Sour. Why not experiment a little with your favorite flavors? Try using infused syrups, such as peach or strawberry, or substituting some of the simple syrup for flavored liqueurs, like Chinola Passion Fruit or Mango. Test your shaking skills with egg-white foam. Don’t want to use egg white? Try aquafaba, the water in a chickpea can (no, it’s not gross, I promise).

I suggest playing with flavors you love and getting creative! I particularly like adding the bite of fresh ginger, like in my Sailor’s Delight Whiskey Sour (video below) or experimenting with fun spices, like za’atar, a gorgeous Levantine spice mix with thyme, sesame seeds, and other delightful flavors. Scroll down for a recipe that uses this spice along with honey and sumac. Open up that spice cabinet and get creative!

LEVANTINE SOUR COCKTAIL RECIPE

LEVANTINE SOUR INGREDIENTS

• 2 oz 90-100 proof bourbon
• 3/4 oz fresh squeezed lemon juice
• 3/4 oz honey za’atar syrup
• 1/2 oz aquafaba (chickpea water)

LEVANTINE PREPARATION

Combine ingredients in shaker with ice. Shake vigorously. Double strain with fine mesh strainer into coupe glass. Garnish with sumac and honey drizzle.

HONEY ZA’ATAR SYRUP RECIPE

• 1/3 cup water
• 1/3 cup honey
• 1 tablespoon za’atar

Bring water to boil, stir in honey. Add 1 tablespoon za’atar. Simmer for 2 minutes, steep for 15 minutes. Strain syrup through fine mesh strainer, then through cheese cloth. s

Z&Z makes my absolute favorite za’atar and sumac. Their products are available online and in some Whole Foods. Za’atar and Sumac should be fairly easy to source.